Bread, cereals and soy increase the risk of ovarian cancer

This study was published in Cancer Epidemiology, Biomarkers and Prevention 2011 Feb;20(2):308-17

Study title and authors:
Dietary phytoestrogens and the risk of ovarian cancer in the women's lifestyle and health cohort study.

Hedelin M, Löf M, Andersson TM, Adlercreutz H, Weiderpass E.
Department of Genetic Research, Folkhälsan Research Center, Biomedicum Helsinki, Helsinki, Finland.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21098648

This study investigated the relationship between diet and ovarian cancer. The study included 47,140 women who were followed for 16 years.

The study found:
(a) Women who consumed the most whole-grain bread had a 48% increased risk of ovarian cancer compared to the women who consumed the least whole-grain bread.
(b) Women who consumed the most isoflavones (soy products) had a 15% increased risk of ovarian cancer compared to the women who consumed the least isoflavones.
(c) Women who consumed the most cereal fibre had a 19% increased risk of ovarian cancer compared to the women who consumed the least cereal fibre.
(d) Women who had ovarian cancer consumed 8% less meat than women without ovarian cancer.

The data from the study shows that the risk of ovarian cancer increases with higher consumption of bread, cereals and soy.

Bread consumption increases the risk of lung cancer

This study was published in the Journal of Experimental Therapeutics and Oncology 2011;9(2):153-8

 

Study title and authors:

A case control study on the lung cancer risk factors in north of Iran.

Karimzadeh L, Koohdani F, Siassi F, Mahmoudi M, Moslemi D, Shokrzadeh M, Safari F.

Department of Nutrition & Biochemistry, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21699022

The study assessed various risk factors of lung cancer. The study included 40 cases of lung cancer and 40 controls.

Regarding bread, the study found that bread consumption was associated with a 3.6 times increased risk of lung cancer.

Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat

This study was published in the Journal of the National Cancer Institute 1998 Nov 18;90(22):1710-9

Study title and authors:

Dietary and nutritional factors and pancreatic cancer: a case-control study based on direct interviews.

Silverman DT, Swanson CA, Gridley G, Wacholder S, Greenberg RS, Brown LM, Hayes RB, Swanson GM, Schoenberg JB, Pottern LM, Schwartz AG, Fraumeni JF Jr, Hoover RN.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. silvermd@EPNDCE.NCI.NIH.GOV

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9827525

This study investigated the relationship between diet and pancreatic cancer in 436 patients and 2003 general-population control subjects aged 30-79 years.

The study found:

• Those who had the lowest consumption of bread, grains and cereals had an 8% decreased rate of pancreatic cancer compared to those who had the highest consumption of bread, grains and cereals.
• Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates.
• Those who ate the most fat had a 34% decreased rate of pancreatic cancer compared to those who ate the least fat.
• Those who ate the most saturated fat had a 28% decreased rate of pancreatic cancer compared to those who ate the least saturated fat.
• Those who ate the most red meat had an 18% decreased rate of pancreatic cancer compared to those who ate the least red meat.

This study shows that diets high in saturated fat and red meat offer protection from pancreatic cancer.

Bread and cereals increase the risk of colon cancer by 69%

This study was published in the International Journal of Cancer 1997 Jul 3;72(1):56-61

Study title and authors:
Food groups and risk of colorectal cancer in Italy.

Franceschi S, Favero A, La Vecchia C, Negri E, Conti E, Montella M, Giacosa A, Nanni O, Decarli A.
Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano (PN), Italy. franceschis@ets.it

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9212223

This study investigated the influence of various food groups on the risk of colon cancer. The dietary habits of  1,953 subjects with colon cancer and 4,154 subjects without cancer were compared.

The study found:
(a) Those with the highest consumption of eggs had an 8% decrease in colon cancer rates compared to those who ate the least amount of eggs.
(b) Those who ate the most bread and cereal had a 69% increased risk of colon cancer compared to those who ate the least bread and cereal.
(c) Those who ate the most potatoes had a 20%  increased risk of colon cancer compared to those who ate the least potatoes.

This study shows that starchy food is a high risk factor for colon cancer.

High bread consumption increases kidney cancer risk by 94%

This post includes a study published in the International Journal of Cancer 2007 Feb 1;120(3):681-5 and a recipe for cod with bacon and creamy fennel.

Study title and authors:
Food groups and renal cell carcinoma: a case-control study from Italy.
Bravi F, Bosetti C, Scotti L, Talamini R, Montella M, Ramazzotti V, Negri E, Franceschi S, La Vecchia C.
Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy. bravi@marionegri.it

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17058282

Books:

The study evaluated the relation between various foods and the risk of renal cell carcinoma (kidney cancer) in 767 patients (494 men and 273 women) younger than 79 years who had renal cell carcinoma, and 1,534 controls (988 men and 546 women).

The study found:
(a) Those who ate the most bread had a 94% increased risk of kidney cancer compared to those who ate the least.
(b) Those who ate the most pasta and rice had a 29% increased risk of kidney cancer compared to those who ate the least.
(c) Those who ate the most poultry had a 26% decreased risk of kidney cancer compared to those who ate the least.
(d) Those who ate the most meat had a 26% decreased risk of kidney cancer compared to those who ate the least.

To conclude: Carbohydrate consumption (especially bread) increases the risk of kidney cancer, whilst consumption of various meats generally lowers the risk of kidney cacer.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Cod with Bacon and Creamy Fennel

Serves 4

Ingredients:

Food Mall: Bacon

•4 slices bacon, cut into 1/4-inch pieces;

•2 fennel bulbs, cut into 1-inch wedges;
•1 3/4 cups chicken stock;
•2/3 cup coconut milk;
•1/4 cup sun-dried tomatoes;
•2 garlic cloves, minced;
•1/2 lb cod, cut into chunks;
•1 tbsp homemade or Dijon mustard;
•Chopped fennel top for garnishing;
•3 tbsp lard or other cooking fat;
•Sea salt and freshly ground black pepper to taste;

Preparation:
1.Heat a large skillet over a medium heat and cook the bacon pieces for about 6 minutes, until it starts to crisp-up.

2.Remove the bacon from the skillet and set aside.

3.Add the fennel wedges to the hot skillet with the rendered bacon fat, addind 1 tbsp lard or other cooking fat.

4.Season with sea salt and freshly ground black pepper to taste and cook for about 7 minutes, until slightly browned, while stirring occasionally.

5.Stir in the chicken stock, coconut milk, garlic and sun-dried tomatoes and simmer, partially covered, for about 20 minutes. Stir occasionally.

6.In the mean time, season the fish to taste with salt and pepper, heat a pan over a medium-high heat and cook the fish in the remaining cooking fat until just cooked through.

7.Add back the bacon pieces to the cooked fennel as well as the mustard and serve on top of the cooked cod.

Cod with Bacon and Creamy Fennel